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Message
re: Regular or porboiled rice for jambalaya
Posted on 10/22/23 at 10:29 pm to Jim bean xxx
Posted on 10/22/23 at 10:29 pm to Jim bean xxx
Best: Extra long grain or basmati
Parboiled generally requires slightly more water (2.25:1) but cooks faster. I never cared for the texture of parboiled rice, it's just not the same like it lacks some of the starch that regular rice has. I'll eat it without complaining though.
Parboiled generally requires slightly more water (2.25:1) but cooks faster. I never cared for the texture of parboiled rice, it's just not the same like it lacks some of the starch that regular rice has. I'll eat it without complaining though.
2
Posted on 10/23/23 at 9:58 am to sleepytime
quote:
Best: Extra long grain or basmati
I've used Basmati the last several times I've made jambalaya and it has been a hit with those that eat it. I have never used parboiled rice to make jambalaya or any other dish for that matter.
Posted on 10/24/23 at 5:15 am to sleepytime
I don't care for basmati. Jasmine is good tho.
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